Fish burgers are nothing new, but if you play around with different flavours and textures you can really surprise yourself. A problem can occur, if the fish is overcooked and dry, so if you add a little oil to the base mix, the end result can be very good.

Ingredients

Cooking time: 10-15 mins

500g salmon fillet

free of skin and bones

4 tbsp Sacla coriander pesto

½ onion

chopped finely

3 tbsp olive oil

2 tbsp Mirin

2 tbsp soy sauce

5-6 heaped tbsp natural dry breadcrumbs

½ tsp ground white pepper

1-2 tsp salt

½ medium egg white lightly beaten

Share This

Follow Phil

Method

Heat the oil and add the onion, then soften for about 5 minutes, then cool.

Finely chop, better still mince the salmon to about 5mm.

Add the rest of the ingredients and mix well, then chill for 30 minutes to let the breadcrumbs reconstitute.

Next form into 6 or 8 small patties and chill again until ready to cook.